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Spicy Tex-Mex Walnut Meat
SERVINGS: 8 +
PREP TIME: 15 MIN
COOK TIME: 3 MIN
8 oz. Spicy Tex-Mex Walnut Meat
8 Corn Tortilla Shells
1 Small Red Onion
1 bunch Cilantro
1-2 Jalapeños (remove seeds and white part for less heat)
2 -3 Limes
2-3 Roma Tomatoes
Small White Onion
Pico de Gallo: Dice and combine 1 small white onion, 1 jalapeno 1-2 limes, cilantro, 2-3 Roma
Pico de Gallo: Finely dice white onion (leave some aside for garnishing), tomatoes, jalapeños and cilantro (leave some aside for garnishing) and place into a bowl.
Squeeze the juice of the limes (leave some slices aside for garnishing) into the mixture in the bowl and stir. Set aside. This Pico de Gallo will be used on the tacos once they are prepared.
Heat pan, add 1/4 cup of water and bring to a boil.
Once the water is boiling, add the entire package of Spicy Tex-Mex Walnut Meat and cook for 1-2 minutes. Remove from heat and set aside.
Heat a pan and add a little oil (or not). Once the pan is hot add the tortillas and heat on each side for about 3o seconds. Remove from pan and set aside.
Add walnut meat to warm tortillas.
Top with Pico de gallo, diced red onion, extra white onion, cilantro, sour cream, and a lime slice (squeeze lime juice on tacos for an extra citrusy flair). Serve.
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